| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Dairy |
|
Dujour05 |
1 |
servings |
INGREDIENTS
| 24 |
|
Jumbo shrimp; peeled and deveined |
| 1 |
lb |
Andouille sausage; cut into 1/2-inch |
|
|
; rounds |
| 1/2 |
c |
Olive oil |
| 2 |
tb |
Paul Prudhomme's Seafood Magic |
| 2 |
c |
Heavy cream |
| 2 |
tb |
Creole mustard; (horseradish |
|
|
; mustard) |
| 1 |
|
Pinches salt |
|
|
One turn of ground white pepper |
| 1 |
ts |
Creole seasoning |
| 1 |
ts |
Fresh garlic; chopped |
| 2 |
tb |
Unsalted butter |
INSTRUCTIONS
BROCHETTES
CREOLE MUSTARD CREAM SAUCE
If using wooden skewers, soak them in water for at least 1/2 hour before
using.
Assemble brochette by putting a skewer through the tail end of a shrimp,
then through a sausage round and then through the head-end of the shrimp.
Repeat with remaining shrimp. Brush the brochettes with olive oil and
sprinkle with Seafood Magic. Grill or pan sear the brochettes until the
shrimp is opaque, about 3 minutes per side.
To make the sauce, combine in a small, heavy saucepan all the ingredients
except the butter and cook over medium heat until thickened. Then whisk in
the butter and spoon the sauce over the shrimp brochettes.
Yield: 12 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW DJ 9154 - JIMMY BANNOS
Converted by MM_Buster v2.0l.
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